Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta diced
- 1 small onion diced
- 1 celery rib finely diced
- 4 cloves garlic sliced
- 2 pounds Yukon Gold potatoes peeled and cubed
- Salt and pepper to taste
- 3 ounces tomato paste
- 2 cups water for simmering potatoes
- 1 pound small pasta such as ditalini or small shells
- 3 cups reserved pasta water
- Freshly grated Parmesan cheese for garnish
- Fresh herbs such as chopped parsley or rosemary for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the diced pancetta and cook for about 7 minutes until some fat is rendered. Lower the heat to medium-low and add the diced onion and celery. Sauté for 3 to 5 minutes until soft, then add the sliced garlic and cook for an additional 2 minutes.
- Increase the heat back to medium and add the cubed potatoes. Season with salt and pepper, and stir in the tomato paste. Cook for 5 minutes, stirring frequently. Pour in 2 cups of water, cover the pan, and let the potatoes simmer until nearly tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 3 cups of the pasta water. Add the drained pasta to the pan with the potatoes and gently toss to combine. If needed, stir in some of the reserved pasta water to reach your preferred consistency (only add as much as you need). Season with additional salt and pepper.
- Remove the pan from the heat. Taste and adjust the seasoning if needed. Serve hot, optionally drizzled with a bit more olive oil and sprinkled with grated Parmesan cheese and fresh herbs.
